Astonishing Course Prices! Affordable and Delicious Authentic Nouvelle Chinoise in the Heart of Downtown 【Chinese Dining Ichizu Isshin】

Just a 5-minute walk from Kameari Station, the restaurant is now in its third year since opening, driven by the vision of owner-chef Genki Usui, who aims to offer authentic Chinese cuisine made with seasonal ingredients and a wide selection of drinks at reasonable prices.

Chef Usui’s journey into the culinary world began with a simple love for eating. After honing his craft at renowned establishments such as【Nangokusyuka】 in Harajuku and【Chuka Kousai Jasmine】in Hiroo, he contributed to launching the famous【Nishi-Kameari Gallery】before establishing his own restaurant.

The dishes at Ichizu Isshin are rooted in traditional Chinese cuisine but are elevated with Chef Usui’s originality and expertise. What sets every dish apart is its Nouvelle Chinoise style, where extra care and creativity add unique touches. The flavors, a harmonious blend of tanginess, saltiness, and spiciness, deliver rich umami without being overpowering, catering to the Japanese palate with a gentle balance.

Take, for example, the crowd-favorite Uni Spring Roll. This dish features an abundance of sea urchin, which is notoriously challenging to handle as it can become dry and crumbly when overcooked. 
By blending it with soy milk for added creaminess, Chef Usui achieves a silky texture. The crispy, fragrant wrapper contrasts beautifully with the luscious, rare-cooked sea urchin filling, creating an irresistible harmony of textures and flavors that melt in your mouth.

One of the restaurant's standout dishes, the ever-popular Mouthwatering Chicken (Yodare Dori), is a favorite among regulars who order it every time. The dish features an original sauce made from a base of black vinegar, chili oil, and soy sauce, enhanced with carefully selected seasonings and spices. The tender and juicy chicken is served atop a bed of yuba (tofu skin), showcasing Chef Usui’s attention to detail. 
A generous coating of the sauce reveals layer upon layer of rich umami that fills the palate.

Another testament to Chef Usui’s exceptional culinary skill is the Roast Pigeon, a reservation-only item. 
This traditional Chinese dish boasts a bold, wild presentation that invites diners to dig in with their hands. The dish is carefully prepared through multiple rounds of frying and roasting to replicate the authentic flavor found in China. This process removes excess moisture, concentrating the umami, while achieving a crisp, golden skin and locking in the meat’s natural juices. 
This dish stands out as a classic, a true showcase of traditional technique at its finest.

The restaurant’s true brilliance lies in its course pricing. 
The Chef’s Choice Course, available for both lunch and dinner, features an impressive selection:
・Fresh fish sashimi salad
・Assorted appetizers
・Pan-fried dumplings (2 pieces)
・Steamed soup
・Spring roll
・Soy-braised domestic chicken thigh (You Ji)
・Chinese-style fritters with fresh fish and summer vegetables
・Blanched beef chuck roll
・Laksa noodles
・Shaoxing wine pudding
※(Example menu, subject to seasonal variation)

All this is offered for just 6,000 yen (tax included), an unbeatable value for the quality and variety provided. 
The assorted appetizers alone, reminiscent of a Japanese-style Hassun, include the beloved Yodare Dori, delighting guests right from the start. Even more surprising, seasonal delicacies like Shanghai Crab may occasionally be included, making the experience even more exceptional.

In addition to its impressive courses, the restaurant offers an extensive à la carte menu, allowing for flexible ordering based on group size or dining situation—another key to its popularity. Among the highlights are seasonal seafood dishes, crafted with a commitment to using only the freshest ingredients available at the time. Each visit offers a chance to discover new flavors unique to the season.

One standout dish with a high repeat rate among both new and returning guests is the Laksa Noodles, a must-try item and a signature of the restaurant. This dish owes its origin to Chef Usui’s time working at a Singaporean restaurant, a chapter in his diverse culinary career.

Laksa, a beloved noodle dish in Singapore and Malaysia, traditionally uses rice noodles made from rice flour. However, at this restaurant, the dish features egg noodles sourced from local supplier Shin’ei Shokuhin, adding a unique twist.
The noodles are paired with a richly flavored soup made from a chicken bone broth base, combined with Chef Usui’s original shrimp paste, coconut cream, and a blend of spices. The result is a perfect harmony of flavors—complex yet addictive—that leaves a lasting impression. The silky soup clings beautifully to the noodles, making each bite an unforgettable experience.

Chef Usui personally curates the restaurant's drink selection to complement the dishes perfectly. The meticulously chosen Shaoxing wines range from easy-to-drink varieties to rare vintage labels, offering several options at any given time. The wine selection is refreshed regularly, ensuring new pairings with each visit. Additionally, the drink menu includes a wide variety of options, such as Tsingtao Beer Premium, authentic barley and sweet potato shochu, and more.

Despite being a Chinese restaurant in a downtown setting, the establishment exudes an elegant and tranquil atmosphere. It features six counter seats where diners can watch the chefs at work, as well as table seating that can be reserved for private dining. 
The ambiance is enhanced by the smooth sound of jazz music, creating a relaxed, bar-like environment where guests can unwind and savor their meal.

The restaurant's name, “Ichizu Isshin”, translates to “single-minded devotion and sincerity.” This philosophy is evident in every dish Chef Usui creates. 
Through his cuisine, diners can feel his warm personality and deep passion for his craft.

Text by AutoReserve Magazine Editorial Team